In a large skillet, brown the sausage over medium heat, breaking it up with a spoon. Drain off any excess grease.

Transfer the sausage to a slow cooker. Add the onion and garlic to the skillet and cook until softened, about 5 minutes. Add to the slow cooker.

Pour in the chicken broth, add the cannellini beans, oregano, and red pepper flakes. Stir to combine.

Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Stir in the parsley before serving.